Please share your favorite marinade for pork tenderloin!

[Anonymous]

Anonymous wrote:

Anonymous wrotery rubs are best for pork.

Believe it or not, my fave is from Tony Horton's Team Beachbody cookbook. Sooo yummy and easy.

Also, Mark Bittman recommends only cooking pork to 145 degrees (at which any pathogens die) and letting it rest for about 10 minutes. It will still be a little pink. Don't let that freak you out --- it is so much juicier that way! It will cook fast.

ISLAND PORK TENDERLOIN

1/2 tsp salt
1/4 tsp pepper
1/2 tsp chile powder
1/2 tsp ground cumin
1/2 tsp cinnamon

mix together and rub on a 16 oz pork tenderloin

heat 1 Tbsp olive oil in skillet over med high heat and brown pork, turning, about 4 min. remove and place in roasting pan.

mix 1/4 cup brown sugar & 1/2 Tbsp fresh garlic & 1/2 Tbsp tabasco sauce. pat this mixture onto top of tenderloin.

Cook in the oven for 20 min at 350 degrees.

We love the Tony Horton recipe too--it's also in the P90X cookbook. We never did the workouts but love some of the recipes. It's great sliced on a salad with oranges and an Asian dressing

My beachbody is by Tim Horton's. But the recipe sounds great.

This is the recipe I use too. It's a go-to for company. I usually serve it with sticky rice and mashed sweet potatoes or asian broccoli slaw, if I don't want so many carbs.

[Anonymous]

I just started butter flying the pork loin, then marinating, then grilling or broiling. Very crispy and tender at same time.

[Anonymous]

I think something else to remember is that everyone tends to cook pork to done when it should be cooked to just under done and let carryover handle the rest. At least that's what I do.